Welcome to Pi(e) Day hosted by Terri from Love and Confections
! Pi Day is celebrated every March 14 by math fans around the world (and bakers too!). Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the "Pi Moment of the Century". The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years - a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating sweet and savory pies to share with you.
As I have said previously, I am not the best baker, but I am not one to turn down pie and jumping in to celebrate Pi Day seemed like a great idea. I decided that I wanted to make something a little different and when I found S'Mores Brownie Pie from Sally's Baking Addiction
I was sold!
Honestly, who doesn't love s'mores? They are a perfect reminder of all things summer and gets me excited to sit by a campfire on a warm summer night- beer in hand. This pie looks absolutely beautiful and is so easy to make. The toasted marshmallows are my favorite part and are the perfect for the rich chocolate brownie nestled underneath the sweet and sticky layers of toasted marshmallow. I brought this to my in-laws while they watched the kids and we (along with my brother in-law and sister in-law) could enjoy dinner out. Needless to say, this pie was a big hit with the kids and adults! The four of us were excited to dig in for dessert after returning from the restaurant!
This is my sweet pie day to celebrate Pi Day, but check back a little later for my savory pie post!
12 full-sheet graham crackers
6 Tbl melted unsalted butter
1/3 cup granulated sugar
10 Tbl unsalted butter
1 and 1/4 cups granulated sugar
3/4 cup + 2 Tbl unsweetened cocoa powder
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
25 large marshmallows
Preheat oven to 325 degrees.
To make the crust: In a food processor, process the graham crackers to a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Using your fingers, press into an ungreased 8-inch or 9-inch pie dish. Set aside.
To make the brownies: Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look slightly grainy. Set aside for a few minutes as you get the other ingredients ready.
Stir in the vanilla extract. Add the eggs one at a time (make sure the mixture is not too hot), stirring with each addition. The batter will be thick and look shiny. Add the flour, beating with a whisk until fully combined. Spoon into the prepared crust.
Bake for 28-30 minutes. Remove from the oven and top with marshmallows. Return to the oven and continue to bake for an additional 3-5 minutes to melt the marshmallows. To toast the marshmallows to a golden brown color, turn on your broiler for 1-3 minutes. Rotate the pan as needed to evenly brown the marshmallows and prevent burning. Remove from the oven and allow to cool to room temperature before slicing. Run a very sharp knife under warm water when slicing to reduce sticking.
Store pie at room up to 7 days. Do not freeze. To reheat, pop a slice in the microwave for 10-15 seconds.